This Cajun Chicken with Coriander and Lime Rice is a vibrant, flavor-loaded bowl of juicy spiced chicken, sweet charred veggies, and zesty herb rice. And yes – it all comes together in about 30 minutes!
Cajun Spice Magic (No Boojimana Roots Required)
Have you ever actually looked at what’s in Cajun seasoning? I hadn’t either – and I half expected it to include something wild like a rare root harvested under a full moon. Turns out, it’s a down-to-earth mix of everyday spices: garlic and onion powder, paprika, oregano, cayenne, thyme, and a few others you probably already have in your spice rack.
Sure, you could blend your own… but I’m all for the store-bought shortcut. It’s reliable, quick, and delicious – especially when it transforms a basic chicken breast into something that tastes like it came from your favorite restaurant.
Let’s Talk About the Bowl
This recipe starts with griddled Cajun chicken – cooked hot and fast for those smoky charred lines and juicy centers. Bell peppers and onions get the same treatment, just long enough to sweeten and soften without losing their bite.
Then there’s the coriander-lime rice (cilantro if you’re in the U.S.). It’s the perfect sidekick – herby, citrusy, and fresh, balancing the bold spice of the chicken. Add creamy avocado chunks or a spoonful of guacamole for good measure and you’ve got a dinner that feels like a treat but is secretly really simple.
Why You’ll Love It:
- Quick and easy – 30 minutes from start to finish
- Full of bold, smoky, and citrusy flavors
- Healthy and satisfying
- Easy to customize with extra veggies or rice alternatives like cauliflower rice or quinoa
Cajun Chicken with Coriander and Lime Rice
Servings: 2
Ready in: 30 minutes
Ingredients:
- ¾ cup (150g) dried long grain rice
- 1½ tbsp Cajun seasoning
- 2 boneless, skinless chicken breasts
- 1½ tbsp olive oil
- ½ red bell pepper, sliced
- ½ yellow bell pepper, sliced
- ½ green bell pepper, sliced
- 1 small brown onion, sliced
- Zest of 1 lime
- Small bunch of coriander (cilantro), roughly chopped
- 1 ripe avocado, peeled and chopped
Instructions:
- Cook the Rice: Boil the rice for 15 minutes until tender. Drain and set aside.
- Grill the Chicken: Heat a griddle pan over high heat. Rub Cajun seasoning and half the oil over the chicken. Flatten slightly and grill for 7–10 minutes, flipping once, until cooked through. Rest on a cutting board.
- Char the Veggies: Add the remaining oil to the griddle. Cook peppers and onions for 5–6 minutes, flipping occasionally until lightly charred.
- Season the Rice: Fluff the cooked rice and mix in lime zest and chopped coriander.
- Assemble: Slice the chicken and serve over the herbed rice. Top with charred veggies and chopped avocado.
Tip: Serve with lime wedges or a drizzle of sour cream if you like extra tang!